Welcome to Five Weeknight Dishes. As fervently as I believe in the power of a well-stocked pantry, there’s almost never a weeknight when I already have every single ingredient I need for dinner. Keeping fresh herbs on hand is an eternal challenge, on par with keeping track of internet passwords. This week, even though I…
Often, the goal when making drinks at home is to, well, drink at home. It’s not to try a new technique, buy an obscure bottle you’ll use only a quarter ounce of, or wait 20-plus minutes for a cocktail — that’s what bars are for. There is, however, one major lesson to be learned from…
Good morning. I hope you’ll be getting first tracks at Mt. Hood in Oregon this weekend, pushing out of Timberline to hit Thunder to Phlox to Wingle’s Wiggle, then back up Pucci, en route Magic Mile. I hope you’ll greet sunrise at the edge of the Everglades, push down toward the Lostmans River, Watson’s Place,…
Food producers and manufacturers have the primary responsibility of ensuring that their products are safe. One incident of recall is enough to cause financial ruin and tarnish the reputation of a business. One way to prevent this issue is by deploying a food traceability system that can track and record the movement of ingredients during…
Tasting one particular sort of wine over the course of many vintages is like reading a series of books by the same author. Their quality may vary, but they will all enlighten. Such a deep dive, known in the wine world as a vertical tasting, helps to convey how a wine expresses the different conditions…
Gently lift the dumpling, slowly carry it to your spoon, open the skin and then drink the soup. So goes the translation of a Chinese proverb explaining how to eat xiao long bao, the wildly popular dumplings known for their soupy filling. How you choose to get to the soup — by piercing the wrapper…
Good morning. I was tasting the tomato sauce I was preparing for an upscale take on my freestyle roasted chicken Parm (above), when a dollop of it slid off the spoon and dropped with an audible plap onto the right vamp of a brand-new pair of Nike Air Force 1s. The stain hurt me emotionally,…
Like it is with many cooks, food is my mother’s love language. As a child, I watched her make meals for people as they celebrated births, pushed through cancer, moved, or mourned, packing a pop-up basket with aluminum pans and zip-top bags. The dishes inside were always carefully calibrated to the recipient. Sometimes it was…
Headliner Doma Food and Drinks Yu Li, who owns Tang Hotpot and the Tang on the Upper West Side, has turned the Tang in the East Village into this Korean bistro, where the chef Jackie Kim weaves traditional dishes like bibimbap and Korean fried chicken into an eclectic menu. More offbeat are kimchi arancini made…
Trouble had come to Pizza Paradise. A police car sat outside 12 West 18th Street on Monday. Two protesters paced the sidewalk, bearing saffron-yellow placards and handing out fliers printed with an all-caps battle cry: “DON’T EAT HERE.” Inside, two police officers conferred with the pizzeria owners. Solo diners hunched over triangles of pepperoni. The…